Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.

Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Beautiful, delicious meal, I used the whole jar of green thia paste and for an extra kick I made with red thia paste and added 2 green chillie's. My neighbours now request this dish everytime we are invited there for drinks.

Was shocked at how many good reviews this recipe has after cooking it myself, I found after the 20 mins in oven the rice was un-cooked! So I had to add more water and left it another 10 mins, the rice was cooked after this but all the flavour had gone, very disappointed. Maybe I used too much rice in the first place or something even so I think I'll stick to the normal green thai curry in the future.

I made this last night for friends using a massaman paste instead of the green paste. It was absolutely delicious. Both friends went home with the recipe. I can tell this is going to be a firm favourite!

Already a favourite in our house. Extremely easy to make and delicious. Can't wait to serve it up for my (pretty fussy junk food addict) son when he's back from uni. I must admit, I thought I'd end up with parts of uncooked rice but it cooks perfectly.

i used quorn fillets chopped (only half the weight), plain basmati rice, green beans and mushrooms as thats what we had and it was lovely. i also used a stock cube in the boiling water as advised by another poster and half a can of fullfat coconut milk and half can of water as i didnt have reduced fat coconut.

if using quorn i recommend using when defrosted as it absorbs the curry pastes flavours better.

Fantastic quick meal - as simple as it sounds and with a great flavour. I didn't have enough green curry paste but had some red, so i used both!I very styrongly recommend this, and it will find itself as a regular on my menu.

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